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–+ servings

Shahi Paneer Kofta Curry

Swati
Soft Melt in Mouth Paneer Koftas, dunked in silken creamy gravy perfect for any festive occasion.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main
Cuisine Indian, Mughlai
Servings 4

Ingredients
  

For Koftas

  • 1 Cup Fresh Paneer (Crumbled)
  • 1 Boiled Potato(Medium)
  • 2 Cornstarch
  • 1-2 tbsp Finely Chopped Cashew Nuts
  • 8-10 Raisins
  • ¼ tsp Salt

For Kofta Curry

  • 1 Onion
  • 4-5 Garlic
  • 1" Ginger Piece
  • 1-2 Green Chillies optional
  • 3-4 Tomatoes (Medium)
  • 1-2 Whole Red Chilies optional
  • 1 tbsp Poppy Seeds
  • 1 tbsp Melon Seeds
  • 10-12 Cashew Nuts
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Powder
  • 1-2 tsp Garam Masala Powder
  • ½ tsp Red Chilli Powder or as required
  • ¼ tsp Sugar
  • 2 tbsp Oil
  • ½ tsp Dried Fenugreek Leaves/Kasoori Meethi
  • Salt to taste

Instructions
 

Make Koftas

  • Crumble Crumble Paneer(squeeze out the extra water from it).
  • Mash boiled potato, mix together potato, paneer, cornflour and milk powder and salt. Mash and mix well to a smooth mixture.
  • Take small portion of mixture and flatten in your palm. Add finely chopped cashews and raisins and pack it tightly in a small tennis ball sized koftas.

For deep frying the koftas

  • Deep fry in medium hot oil till light brown. Avoid frying in very hot oil.

For Microwave Koftas

  • Place Koftas in a microwave safe plate. Microwave on high for 2 minutes. Take out and not touch koftas for 2-3 minutes as these will be very tender. Add to gravy and mix lightly.

For Gravy

  • Soak whole red chilies, cashew nuts, poppy seeds cumin seeds and melon seeds in warm water for 10 minutes.
  • Make paste of onion, ginger , garlic and green chilli.
  • Boil water in a pan. Add tomatoes. Keep tomatoes in it for few minutes. Take out once the skin is shriveled, peel of the skin . Grind with soaked red chili, cashew nuts, poppy seeds, cumin seeds and melon seeds, make smooth puree.
  • In a pan, heat oil, add cumin seeds, saute onion paste till light brown.
  • Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
  • Adjust the consistency of gravy by adding water as required.
  • Cook on medium flame for few minutes. Add roasted and crushed Kasuri Methi to gravy.
  • Add koftas and serve hot with bread of choice.

Notes

If you are microwaving koftas, add 1 tbsp of oil to Paneer Mixture, this will keep koftas moist and soft and prevents hardening, which may occur due to microwaving paneer.
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